Sorption-desorption behaviour of the amino acids glycine and serine on chemically pretreated alumina

Chemical studies on the herring (Clupea

Chemical studies on the herring (Clupea harengus). II.—The free amino-acids of herring flesh and their behaviour during post-mortem spoilage

✍ R. B. Hughes 📂 Article 📅 1959 🏛 John Wiley and Sons 🌐 English ⚖ 690 KB

## Abstract The seasonal variation of the free amino‐acids in herring is determined; histidine and taurine are quantitatively the most important. No correlation was found between sexual maturity and content of total or individual amino‐acids. In post‐mortem spoilage, the taurine content remained c